1/4 c. butter
1 c. wild rice
1/2 c. blanched slivered almonds
2 tbsp. chopped green onions
2 cans mushroom pieces and stems, drained
3 c. chicken broth

Put all ingredients, except broth, in a large frying pan and cook over medium high heat for 20 minutes until almonds are brown. Pour into deep baking dish. Add broth - cover and bake 1 1/2 hours. 6-8 servings.